The reason why the auricularia auricula in the packaging bag has a strong sour taste is because the dryness of the auricularia auricula before packaging is not good, and the moisture is too large. After packaging, it has been in a sealed state, just like the fermentation of wine, and it will slowly come out with a strong sour taste. Generally, such fungus can still be eaten after soaking. Or put the fungus in the air for a period of time and let it dry fully.

Dry auricularia auricula has a slightly sour taste, but it reaches a strong degree. It is recommended that you soak your hair in water and smell it again. If it has no taste, you can eat it.

Extended data

Auricularia auricula itself is non-toxic, but it will deteriorate for a long time to produce biotoxins, or breed pathogenic microorganisms such as bacteria and fungi. Its symptoms are just like eating mushrooms by mistake. Acute liver and renal failure are often the main clinical manifestations, and severe patients are prone to multiple organ dysfunction and failure.

There are rumors that the nitrite content of auricularia auricula will increase after long soaking, which increases the risk of gastric cancer. Some studies have determined the content of nitrite after 24 hours storage at room temperature and cold storage environment, and found that no matter what temperature, the change of nitrite after 24 hours is very small. The content of nitrite has increased slightly in general, which has little impact on human body.

Auricularia auricula can be soaked in cold water (warm water in winter). After soaking for 3-4 hours, the water slowly penetrates into the auricularia auricula, and the auricularia auricula becomes translucent again, that is, the hair is good. The fungus soaked in this way not only increases in quantity, but also has good quality.

Baidu encyclopedia-dried auricularia auricula